Lotus Seed Mooncake (Sweet Lotus Paste in Golden Syrup Crust)
Quick answer
Lotus seed paste is wrapped in a thin dough of golden syrup, neutral oil, alkaline water, and flour, then pressed into decorative molds and baked to produce this iconic C...
What makes this special
- A pliable golden syrup crust surrounds sweet lotus paste in this Chinese Lotus Mooncake.
- Golden syrup in the dough keeps it moist and pliable even after baking
- One day sealed rest triggers oil migration softening the crust into the paste
Key ingredients
Core cooking flow
- 1 Stir together 120 g golden syrup, 45 ml neutral oil, and 1 teaspoon alkaline water until glossy and even.
- 2 Cover the dough and rest it at room temperature for 30 minutes so the sticki...
- 3 Divide the dough into 8 pieces and flatten each piece into a thin round.
Lotus seed paste is wrapped in a thin dough of golden syrup, neutral oil, alkaline water, and flour, then pressed into decorative molds and baked to produce this iconic Chinese Mid-Autumn Festival pastry. The syrup-based dough remains pliable and moist even after baking, unlike a standard pie crust, creating a skin that yields softly under the teeth before giving way to the dense, sweet filling. The ratio of filling to dough is intentionally high, so each bite delivers concentrated lotus seed flavor. Mooncake molds stamp intricate patterns onto the surface, but a heavy-handed egg wash blurs those details; a single thin coat preserves the design while adding a glossy, amber sheen. Baking in two stages at 190 degrees Celsius, with the egg wash applied between them, ensures even coloring without over-browning. The crucial final step is resting: sealed in an airtight container for at least one day, the dough absorbs oil from the filling in a process called hui-you, softening its texture and harmonizing the flavors into a cohesive whole.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Stir together 120 g golden syrup, 45 ml neutral oil, and 1 teaspoon alkaline water until glossy and even.
Add 180 g all-purpose flour and mix only until no dry flour remains, avoiding overworking the dough.
- 2Control
Cover the dough and rest it at room temperature for 30 minutes so the stickiness relaxes and the dough becomes easier to handle.
Meanwhile, divide 320 g lotus seed paste into 8 equal portions and roll them smooth.
- 3Step
Divide the dough into 8 pieces and flatten each piece into a thin round.
Place lotus paste in the center, pull the edges up gradually to avoid trapping air, and pinch the seam firmly closed.
- 4Step
Place each wrapped piece in the mooncake mold and press straight down to stamp the pattern cleanly.
If the shape looks uneven, avoid rubbing the surface; press it lightly again so the design stays defined.
- 5Heat
Bake in a 190 degree Celsius oven for 8 minutes to set the surface before glazing.
Take the mooncakes out, loosen the egg yolk with a little water, and brush on an extremely thin coat so the pattern does not fill in.
- 6Finish
Return the mooncakes to the oven for 12 to 15 minutes, until the surface turns evenly golden without dark patches.
Cool completely, seal in an airtight container for one day, and serve once the crust has softened.
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